A99.5
CHICK FIL A SOUTHEND #02044
3015 SOUTH BV, Charlotte, NC 28209
Restaurant · NC permit/State ID 20600111486
Latest gradeA (99.5)
Last inspectedAug 5, 2026
Inspections on record3
On record sinceDec 11, 2025
Score history
Dec 11, 2025Higher is betterAug 5, 2026
Inspections & violations
Aug 5, 2026 A 99.5 · 2 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed torn gasket at lowboy unit near milkshake machine.
-0-
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed facilities dish machine thermometer reading at a 7 degree difference from EHS. EHS and PIC ran both thermometers through machine multiple times.
**10-day VR**
Mar 13, 2026 A 98.5 · 2 violations
Inspector comments: EHS and PIC discussed methods for ensuring chicken wraps reach 41F in the required 4 hour time frame, as they are prepared using chicken that is at 41F or below. EHS advised that facility is allowed to leave items uncovered while they are cooling. Once items have reached 41F or below they should be covered. EHS suggested placing chicken in Walk in freezer for a few minutes prior to prep to help maintain products at 41F while prepping and reducing the amount of time they would need to cool.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from ambient temperature ingredients. Food must be to 41F within 4 hours. -P. Observed eleven chicken wraps in the walk in cooler that missed the 4 hour mark for cooling. See temperature chart. CDI- PIC voluntarily discarded the chicken wraps. See comments. -1.5-
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wraps in walk in cooler cooling in container with tightly fitting lids. CDI- PIC voluntarily discarded the chicken wraps. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Dec 11, 2025 A 100 · 0 violations
Inspector comments: No violations were observed during inspection. Observed numerous hand washes and applying/removing gloves (done correctly). Employee health policy/training discussed. 2 grade cards provided (front counter and meal delivery door).
No violations were recorded for this inspection.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CHICK FIL A SOUTHEND #02044” or State ID 20600111486). Inspection type (routine vs. follow-up) is not published in the county's data.